Strawberry falooda milk cake
- Prepare
- overnight
- Cook
- 30 mins to 1 hour
- Serve
- Serves 8–10
- Dietary
- Pregnancy-friendlyVegetarian
The distinctive 'falooda' flavour and texture of rose and sweet basil seeds in a milk-based dessert works well in this vibrant and delicious cake.
Equipment and preparation: You will need a stand mixer fitted with the whisk attachment (or alternatively a hand-held electric whisk).
Ingredients
For the cake
- 225g/8oz plain flour
- 1 tsp baking powder
- ½ tsp salt
- 5 free-range eggs
- 175g/6oz caster sugar
- 115g/4oz unsalted butter, plus extra for greasing
- 1 tsp rosewater
For the falooda milk
- 50ml/2fl oz concentrated rose-flavoured squash, such as Rooh Afza
- 200g/7oz condensed milk
- 250ml/9fl oz full-fat milk
- 300ml/10fl oz double cream
For the topping
- 500g/1lb 4oz strawberries, sliced
- 2 tbsp basil seeds
- 1 tbsp rosewater
- 1 tsp caster sugar
- 300ml/10fl oz double cream
- dried rose petals, for sprinkling
- crushed pistachios, for sprinkling
Method
To make the cake, preheat the oven to 180C/160C Fan/Gas 4 and lightly grease a 33x23cm/13x9in baking dish with butter.
To make the falooda milk, in a jug or bowl, whisk together all the ingredients and leave in the fridge to chill until required.
Continue the cake by sifting the flour, baking powder and salt into a bowl. Whisk the eggs and sugar in the bowl of a stand mixer on high speed for about 7 minutes until thick and pale (or whisk in a bowl with a hand-held electric whisk). Meanwhile, melt the butter in a small pan or in short bursts in the microwave.
Fold the flour mixture into the whisked egg along with the rosewater, and then fold in the melted butter.
Spoon the mixture into the baking dish, smooth the top and bake for 30–35 minutes, or until golden-brown and a skewer inserted into the cake comes out clean.
When you remove the cake from the oven, prick it all over with a skewer and keep warm in the tin. Pour over the falooda milk and leave to cool to room temperature. Cover and refrigerate overnight.
To make the topping, mix together the sliced strawberries, basil seeds, rosewater and sugar and set aside. Before serving, gently whisk the double cream in a bowl until it has a soft thick texture, then spread over the surface of the cake before spooning over the strawberry mix. Top with rose petals and crushed pistachios.
